Combine flour, sugar, cinnamon, salt, baking soda and lemon zest in large bowl (we used a Kitchen Aid mixer with the paddle attachment). Mix well. In a separate small bowl, blend oil and eggs together. Slowly add oil and egg mixture to flour mixture, blending until dry ingredients are barely moistened. Fold in the frozen strawberries and pecans (if using). The batter will be thick.

Divide batter into the prepared pans. Bake for about 55 to 60 minutes, or until tester inserted comes out clean. The loaves may take up to an hour and 15 minutes so don't stress if yours aren't done until after an hour in the oven. Let cool in pans on wire rack for 10 minutes. Turn out the loaves and cool completely on a wire rack.